Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
March 2007, ©2007
Illustrated throughout with nearly 200 striking full-color photographs and illustrations,Chocolates & Confections provides a comprehensive foundation in confectionery, offering accessible explanations of theory as well as illustrated step-by-step guidance on technique, from tempering chocolate to candying fruit. It also includes helpful charts that pinpoint common candy-making pitfalls and how to avoid them, guides to the best quality chocolate and other all-natural confectionery ingredients, as well as information on packaging and storage.
Chocolates & Confections features chapters on every confectionery type—cream ganache, butter ganache, non-crystalline sugar confections, crystalline sugar confections, jellies, aerated confections, and nut centers—and includes nearly 150 formulas for classic confections, such as marzipan made using fresh almonds, as well as contemporary variations such as Madras, a coconut curry butter ganache. From truffles, butter ganache confections, hard candies, brittles, toffee, caramels, and taffy to fondants, fudges, gummies, candied fruit, marshmallows, divinity, nougat, marzipan, gianduja, and rochers, it demonstrates how to produce world-class confections and provides the in-depth background information candy-makers need to formulate their own signature creations.
Confectionery Ingredients and Equipment.
Cacao and Chocolate.
Packaging and Storage.
Noncrystalline Sugar Confections.
Crystalline Sugar Confections.
Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.
- Features 12 chapters on different categories of candy making, including ingredient and tool information, packaging and storage, crystalline and non-crystalline confections, and cream and butter ganache, among others
- Enhanced accessibility with troubleshooting tables for quick and reliable access and a detailed confectionary glossary
- Features 162 gorgeous four-color photos of process and finished products as well as 21 line drawings
- The book fills a hole in the market for student and professional confectioners at a time when the trade is poised for a renaissance in public awareness and status, and for a revival in the use of traditional techniques to produce world-class products